Instructions

1. Preheat oven to 350 F and line a regular loaf pan with parchment paper. Melt butter. Beat eggs, Monk fruit Classic, sour cream, heavy whipping cream, vanilla, sea salt, baking powder and cinnamon until combined.
2. Add the melted butter to the mixture and beat again until combined. Stir in the coconut flour until thoroughly combined.
3. To keep the blueberries from sinking to the bottom of the pan, spoon a small amount of batter in the loaf pan, then sprinkle a couple of blueberries on top.
4. Continue layering batter then blueberries a couple of times ending with batter on top. This will keep the blueberries spread out and they will not sink to the bottom of the pan.
5. Bake for 70 minutes or until knife inserted in center of bread comes out clean. Remove the cake from the pan and cool on a wire rack.
6. Let cool, slice and serve immediately or store in the fridge in an airtight container. You can store this bread covered on your counter for a few days, but it's recommend keeping it in the refrigerator for maximum freshness.